preparation

Coat the bottom and the sides of a 9"-springform pan with nonstick spray. Using your fingertips, mix the remaining crust ingredients in a medium bowl until mixture holds together when pinched tightly. Pack onto the bottom of the pan in an even layer . Chill until firm, at least 1 hour or up to 1 day.

If using animal gelatin, place the gelatin and 1 1/2 tbsp cold water in a heatproof bowl. Let stand until softened, 5-10 minutes. If using vegetarian gelatin, do not do anything to it until you have mixed everything else for the filling as it sets up much more quickly than animal gelatin.

Pulse the cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down the sides as needed until completely smooth.

If using animal gelatin, microwave the gelatin until it dissolves. If using vegetarian gelatin, mix it with 1 1/2 tbsp cold water. Microwave until it boil. Pour whichever gelatin you are using into the food processor while it is running and mix until well blended. Pour into the prepared crust. Tap pan firmly on the counter to remove any big air bubbles. Smooth the top. Cover tightly with plastic wrap and chill for at least 6 hours. Keep chilled until ready to serve.

For the pomegranate syrup, bring the pomegranate juice, sugar and corn syrup to a simmer in a medium saucepan over medium-low heat. Simmer, whisking occasionally, until the syrup is thickened, shiny and measures a generous 1/2 cup, 35-40 minutes. Let cool. (Alternatively, you can just use pomegranate molasses.)